Penne all’Arrabiata

Penne all'ArrabiataHere’s what I ate more than anything else this past summer in Italy. Unless I was cooking at home, in which case I was most likely making some zucchini pasta, every time I ate out I had to more or less resort to this. It’s one of the most common and popular Italian dishes, which is almost guaranteed to be on any menu of any restaurant in Rome. And it’s one of the few dishes that is always vegan, which is pretty convenient. Anyway, it’s pretty easy to make, tastes great, and if you like spicy food, this one’s for you. 

Ingredients (serves 2)

  • 400g penne
  • 300g cherry tomatoes, chopped into eights
  • 1 small red onion, chopped into small pieces
  • 2 hot peppers, chopped into small pieces (or more, or less, depending on how spicy you like it)
  • 1 tsp dried basil
  • salt
  • olive oil
  • 2 cloves of garlic

Preparation (30 minutes)

Drizzle some olive oil on a pan on medium heat. After 2 minutes, add the onions. Stir for about 3 minutes, then add the garlic. Sauté for another 3 minutes, then add the hot peppers. Keep stirring around for another 5 minutes, then turn down the heat to minimum and add the tomatoes and a little more olive oil. While that’s simmering, fill a large pot with water and bring to a boil. Toss in some salt, then add the pasta, and stir every 2 minutes or so. 1 minute before what the pack says is the necessary cooking time, start tasting it – make sure you don’t overcook it. While the pasta is cooking, add the dried basil and some salt to the tomatoes, and stir around. Once the pasta is cooked, drain it, throw it back in the pot, and add the tomatoes and onions and everything. Mix it all around, then eat!